Creamy Chickpea and Spinach Curry
Creamy chickpea and spinach curry is a healthy, easy, and budget-friendly vegan meal packed with flavour and nutrients. Try it with rice or naan bread! Ready in 30 minutes.
Servings 4
Calories 518kcal
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Ingredients
- 1 tablespoon Olive Oil
- 1 Onion
- 2 Garlic Cloves peeled
- 1 teaspoon Fresh Ginger grated
- 3 tablespoon Mild Curry Paste
- ½ teaspoon Turmeric
- 1 teaspoon Cumin
- 400 g Cherry Tomatoes (tinned) or chopped tomatoes
- 800 g Chickpeas drained (2 x 400g tins)
- 150 g Frozen Spinach defrosted in microwave
- 400 g Tin of Coconut Milk
- 3 tablespoon Mango Chutney
Instructions
- Place the onion, garlic and ginger in a food processor and whizz up to a paste.1 Onion, 2 Garlic Cloves, 1 teaspoon Fresh Ginger
- Heat the oil in a large pan and fry the onion paste for 2 minutes. Add the curry paste and spices and cook for 5 minutes.1 tablespoon Olive Oil, 3 tablespoon Mild Curry Paste, ½ teaspoon Turmeric, 1 teaspoon Cumin
- Add the tinned cherry tomatoes and drained chickpeas and simmer for 10 minutes.400 g Cherry Tomatoes (tinned), 800 g Chickpeas
- Add in the spinach (which should be defrosted) and coconut milk. Simmer for 10 minutes.150 g Frozen Spinach, 400 g Tin of Coconut Milk
- Stir through the mango chutney before serving.3 tablespoon Mango Chutney
Notes
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 518kcal | Carbohydrates: 54g | Protein: 16g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 736mg | Potassium: 1006mg | Fiber: 13g | Sugar: 14g | Vitamin A: 6421IU | Vitamin C: 17mg | Calcium: 203mg | Iron: 9mg
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